Thai Red Curry Shrimp With Coconut Rice How To Freeze Rice Recipes

RED THAI COCONUT CURRY SHRIMP

Steps:

• In a large nonstick skillet, heat oil on medium-high.
• Add scallion whites and red curry paste and sauté one minute.
• Add shrimp and garlic, season with salt and cook about 2-3 minutes.
• Add coconut milk, fish sauce and mix well.
• Simmer about 2-3 minutes, until shrimp is cooked through.
• Remove from heat, mix in scallion greens and cilantro.
• Serve over rice and enjoy!

THAI RED CURRY SHRIMP WITH COCONUT RICE (HOW TO FREEZE RICE)

Steps:

• Add all of the ingredients to the bowl of a rice cooker, select regular rice cycle (no need to cook on the brown rice cycle) and begin the cycle. When finished, fluff with a fork and serve.
• (If you do not have a rice cooker, combine all ingredients in a stockpot. Bring to a boil, stirring once, then cover with a tight fitting lid or foil. Reduce heat and simmer for 20 minutes. Remove the pan from the heat and let stand, undisturbed, for 5-10 minutes. Fluff with a fork before serving.
• Line a sheet pan with parchment paper or rinse the pan with water and shake off excess. This will keep the rice from sticking. Spread the rice out on the pan and let stand until it is no longer steaming hot. Rinse a measuring cup with water and shake out the excess. Measure meal-sized portions into re-sealable zipper top bags. Use your hands to gently flatten the rice and distribute it evenly in the bag. Seal the bags, label and store in the freezer for up to 6 months.
• Transfer the frozen rice to a microwave safe container and microwave on high in 1 minute bursts, until the rice is hot all the way through. Fluff with a fork before serving.
• Heat the coconut oil over medium high heat in a large saucepan. Add the onions to the pan and saute, stirring or tossing occasionally, until the onions have a touch of brown to them.
• Add the coconut milk and red curry paste to the pan and bring to a boil, whisking to combine the red curry paste into the coconut milk. Lower the heat and let it simmer gently for 5 minutes.
• Add the fish sauce, sugar and water and return it to a boil. Again, lower the heat and let it simmer for 8 minutes. Add the optional lemongrass paste (if using) and whisk it in carefully.
• Add the frozen peas and cook until the peas are hot all the way through, about 2 minutes. Bring the liquid back to a gentle simmer and add the cleaned, shelled shrimp. Cook just until the shrimp are curled and pink. This should take between 3 to 5 minutes.
• Scoop a serving of coconut rice into each bowl and spoon the shrimp with the sauce and vegetables over the rice. Scatter some chopped cilantro and basil over the top and serve immediately.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.